检验试题一（Test questions one）.docVIP

检验试题一（Test questions one） Food inspection engineer advanced theory knowledge test paper Matters needing attention region Ticket number Full name Unit name 1. exam time: 120 minutes. 2. first of all, please fill in your name, ticket number and the name of the unit in the enclosed form of the test paper. 3. please read the questions and answers of various questions carefully and fill in your answers in the given places. 4. dont Scribble on the paper, do not fill in related content in standard seal area. Item number one or two total score Score Score maker First, the individual choice (first questions - eightieth questions, choose a correct answer, the corresponding letters into the brackets in the title. 1 points for each question, 80 points out 1. when the pH value of the solution is measured by a pH meter, the position should be chosen after preheating. A. 0.1mol/L standard acid solution positioned B. 0.1mol/L standard base solution positioning C. positions D. with a buffer solution of 6.86 pH, locating at least 2 standard buffer solutions 2. the following analysis methods, which are not part of instrumental analysis, are. A. photometric analysis, B., electrochemical analysis C. chromatography D. chemical precipitation weighing method 3. the following persons () are unable to carry out the sensory examination of the food. A. is physically fit and B. has unusually sensitive people C. personal hygiene condition is good, D. is biased to the product inspected 4. Salmonella lysine test is positive because it can produce () and make lysine produce amines. A. hydrolase, B. deaminase, C. decarboxylase, D. oxidase 5. detection of a food culture, the biochemical test results: H2S-, indole -, urea, KCN-, lysine + resow, ONPG test is negative, it is determined that the culture (may). A. citrate, Bacillus B., Escherichia coli, Escherichia coli C. Salmonella D. Shigella 6., 0.756 is () valid number. A. five bit, B. four bit, C. three bit, D. two bit 7. colony count, the number of